Salads are always a massive part of any BBQ. Sometimes you get a bit bored with the regular garden salad. Mix it up, and try this rice salad. It will be a hit and if you have any leftovers, throw them into a wok and fried them up for lunch.

 

February 20, 2018
  • 10m
  • 25m
  • 35m

Ingredients

  • 1/4 c black rice
  • 1 c white rice
  • 1/2 c pine nuts
  • 1 c capsicums - a mix of green, red and yellow
  • 1 carrot
  • 1/2 red onion
  • 1/2 c raisins or cranberries (optional)

Sauce Ingredients

  • 1/2 tsp. curry powder
  • 1 tsp. brown sugar
  • pinch salt
  • 1 tbsp. extra virgin olive oil

Instructions

Thermal Cooking Method

  1. Fill the mixing jug with enough water to cover the blades really well. Add black rice to the simmering basket and cook for 8 minutes/temp 110ºC/speed 2. Add white rice and cook for 15 minutes/temp 110ºC/speed 2.
  2. While this is cooking, dry roast the pine nuts. Spread the nuts out evenly, on a lined oven tray. Cook for 5-7 minutes, or until nice and golden, in a medium to hot oven (approx. 160ºC). Set aside to cool.
  3. Dice all the veggies and mix into cooled down rice.
  4. Mix all sauce ingredients in a bowl.
  5. Add the pine nuts and drizzle with the sauce prior to serving. Mix well and enjoy.

Traditional Cooking Method

  1. Cook rice as per packet instructions (note that the black rice will take longer than the white rice). Rinse under cold water and set aside to drain and cool down.
  2. While this is cooking, dry roast the pine nuts. Spread the nuts out evenly, on a lined oven tray. Cook for 5-7 minutes, or until nice and golden, in a medium to hot oven (approx. 160ºC). Set aside to cool.
  3. Dice all the veggies and mix into cooled down rice.
  4. Mix all sauce ingredients in a bowl.
  5. Add the pine nuts and drizzle with the sauce prior to serving. Mix well and enjoy.
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